Duck breast à l’orange

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Next

By Valentine Warner

Published 2014

  • About

A classic for good reason - it is delicious. However, I veer more towards a rustic French recipe than to some of the over-orangey and sticky-sweet versions found in weird old country-house hotels that I’ve either discovered when filming or when I left wedding accommodation bookings to the last minute.


  • 2 unwaxed oranges
  • 1 thumb-sized piece of fresh ginger, peeled and finely grated
  • 1 tablespoon</


  1. Cut the ends off one of the oranges, then stand it on a board and cut off the rind in strips, vertically, all the way round, taking care to cut only the rind and not the white pith. Stack the slices 2 pieces high, roll them, then very thinly slice them.
  2. Put the orange rind into a small saucepan and just cover with water. Bring to the boil and tip away the water